PATIO PIZZERIA

Whilst the climate's warm, cooking outdoor at the grill isn't any chore. To broaden your grill-marked possibilities past fowl and steak, supply pizza a whirl. Authors Karen Adler and Judith Fertig stroll you through all of the steps of making ready the correct homemade pizza, and then cooking it on a hot grill. it's clean: smaller pizzas go immediately onto the grates, cooking in a flash. large pizzas can pass onto pizza stones or into pizza oven attachments constructed for gas or charcoal grills. And of route, the vegetable and meat toppings may be cooked on the grill, too, for a totally al fresco meal. Adler and Fertig even endorse grilled salads and facets to round out your meal, the usage of up lawn-clean produce within the method!

With one hundred versatile and smooth recipes for flatbreads, bruschetta, and panini, and more, you may pick out from the conventional Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with wooden Smoke, to the more wonderful Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za'atar, and Chives, as well as gluten-free and vegan twists. put pizza on the menu (and at the grill) this night!

About the Author

Karen Adler and Judith Fertig are the BBQ Queens. Experts on grilling and barbecuing, they've written reams on their favorite recipes and best grilling methods, including The Gardener and the Grill. The fabulous pair have appeared on the Food Network and Better Homes & Gardens TV, and they both share their skills in grilling classes that have reached over 75,000 students. Today with tongs in hand, they're grilling and barbecuing away in Kansas City.

There are so many good ideas and fun opportunities presented by a local KC cook and author. Enjoy!-Rinald L.

I love pizza so of course I wanted to try a recipe from Patio Pizzeria. I began with the flatbread as the authors suggest. It is a simple stir-together dough that is ready to use after only 1 hour of rising. I make easy-to-handle ovals that were a bit larger than my hands. Brushed them with olive oil and threw them on the grill to cook for about 3 minutes on one side. And I watched the dough start to get bubbles just like a pancake, then turned the dough with tongs and finished grilling for another couple of minutes. Though flatbread has great grill marks, I dusted them with Parmesan and drizzled with olive oil. I had some basil and snipped that over the top of the bread...then my family devoured all the Parmesan flatbread and I was lucky to get one piece. It was just like eating homemade fresh baked bread. Very very good!-Cookin Cat

Calling all pizza lovers! If you love to grill, that's just a bonus!! This is a lovely collection of recipes for not just pizza, but also flatbreads, bruschetta, panini, calzones and more. I actually took the basic pizza dough and made a rolled stromboli and it was a huge hit. From a classic Margherita to Gorgonzola Dolce Pizza with Fingerlings and Radicchio, it's all here. Try one of the many combinations in the book, or just use it as a starting point and experiment on your own. If you're looking for dessert, they're in here too. The Brioche Bruschetta with Dark Chocolate and Fleur De Sel--well, you'll just have to try it yourself! This is not just a book of recipes, though. There is so much usable information from "gas or charcoal?" to pizza grilling temperatures (which vary depending on how you want it to look, and what the pizza is sitting on) to the best melting cheese (which includes HOW they melt--stretchy and stringy, flowing cheese, or cheese that holds it's shape). This is a great book, and I highly recommend it.-Doug Mosley